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Heavenly Hazelnut Pound Cake Recipe

Heavenly Hazelnut Pound Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on October 25, 2011

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    I love pound cakes they are so good i love them they are my favorite dessert
    <3

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  • on August 11, 2011

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    I couldn't find any store-bought pound cake or hazelnut spread, so I took a stick and a half of butter, 2 cups flour, 2 cups sugar, 9 eggs, 1 tsp. vanilla extract and 1/2 tsp. kosher salt. I creamed the butter and sugar for 5 mins in a mixer, then added the eggs one at a time. After 3 mins, when the mixture looked curdled, I added the vanilla and salt. Then, I added the flour in 3 installments, and mixed until smooth. I divided 2 pans and baked at 250 for an hour.

    Then, for the spread, I took 4 oz. toasted peeled hazelnuts, 2 tbs. vegetable oil, 2 tbs. powdered sugar, 1 tbs. cocoa powder, 1/2 tsp. vanilla extract, and 12 oz milk chocolate. All I had to do was grind the hazelnuts into a paste in a food processor, add the oil, sugar, cocoa, and vanilla, then incorporated the melted chocolate. I strained the mixture and let it cool.

    The rest of the recipe I followed (substituting the liquor and zest for Miracle Whip - DELICIOUS! Rachel you are a true culinary GENIUS!!

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  • on July 15, 2011

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    Spreading Nutella on "store bought" pound cake is not a recipe, it's a serving suggestion. Its not even that original and this idea is presented all over the internet.

    A real recipe would be something like the Nutella Swirl Pound Cake recipe [made from scratch] which can easily be found by using Google or Bing.

    For all these reasons I can only give this serving suggestion [not a recipe] 1 lonely star. Sorry.

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  • on May 08, 2010

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    Easy and D-E-L-I-S-H!!! Was a big hit with my family!

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  • on May 23, 2009

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    I thought this was a great idea for dessert, and very simple and quick. The only thing I did different was substitute whipped cream for the liquer, and left out the lemon zest. Rachael, I don't know if you read these or not, but I think you're brilliant in the kitchen. I hope you don't think too much of Sean's comment, because "plating" is a part of what you do. Sean, you can't always "cook" dessert. Anyway, thanks a lot, Rachael for everything that you do!!!!

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  • on March 30, 2009

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    I LOVE THE RECIPE JUST CHANGE IT A LITTLE CUZ I AM Pregnant
    BUT ITS GREAT :0

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  • on March 28, 2009

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    It may not be complicated but it is a wonderful finish to any meal or treat for last minute visitors. The only changes I made was to use Amaretto instead of orange liqueur and omitted the lemon zest. Even my husband who does not usually like sweets really enjoyed it. Will definitely make again.

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  • on December 21, 2008

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    This is plating, not cooking.

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  • on April 15, 2008

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    Great dessert! Will make this a staple!

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  • on April 08, 2008

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    Made this dish in two minutes! I substituted the heavy cream, lemon zest and liquor with cool whip. Tastes just as great!

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